Revestimento comestível com extrato de casca do cajueiro para conservação pós-colheita de tomate Shanty.

Abstract

The tomato is a vegetable widely cultivated in the most diverse regions due to its adaptability and high demand for the fruit. However, post-harvest losses represent one of the main problems of this crop, and can be minimized with the use of new low-cost technologies. The objective of this work was to evaluate the effect of the coating of cashew tree extract added to the tomate of the cultivar Shanty (RAZIRA) at the mature-green maturation stage, from the farm site Umbuzeiro dos Bernardino municipality of Santa Inês-PB. aiming at to post-harvest conservation. For each coating concentration, three fruits, evaluated in 7 times (0, 3, 6, 9, 12, 15 and 18 days). totaling 192 fruits were used. The analyzed variables were: loss of fresh mass, pH, titratable acidity, firmness, soluble solids and ascorbic acid. A completely randomized design with 3 replicates and factorial distribution (4x2x7) + 24 was used: three filmogenic coatings, two temperatures and six storage periods. Statistical analysls consisted of multivariate analysis of variance, followed by multiple comparisons using the Tukey test. In cases where there was interaction between temperature and coating the necessary unfolding was applied. The software used was Sisvar version 5.6. It was verified that coated tomatoes added of extract in the refrigerated temperature presented greater firmness and smaller loss of fresh mass, at ambient temperature, there was greater loss of fresh mass and lei firmness than the uncoated. Cashew stem extract coatings were efficient. avoiding the development of microorganisms, with effective action at 3 and 5% concentrations at both temperatures.